Paneer Makhni / पनीर मखनी

Paneer makhni is a popular dish which goes well with rotis and chapati. It is slightly spiced and creamy dish of paneer prepared using whole spices onion, tomato, garlic and ginger, also Cashewnuts with butter and then slow cooking for almost 15 mins.

Well. Let's look at the recipe :

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Paneer makhni

Yield: 5-6 servings

Author: Namitha Shenoy

Prep time: 20 MCook time: 20 MTotal time: 40 M

Paneer in buttery, rich, creamy and mildly spiced gravy

Ingredients:

• Paneer cubes - 250 gms
• Butter - 2 tbsp
• Saunf - 1 tsp
• Kashmiri chilli powder - 2 tbsp
• Turmeric powder - ½ tsp
• Garam masala powder - 1 tsp
• Milk - ½ cup
• Water - 2 cups
• Kasoori methi - 1 tbsp
• Sugar - ½ tsp
• Salt to taste
• Fresh cream for garnishing

For Makhni paste :

• Butter - 1 tbsp
• Bay leaf - 1
• Cinnamon stick - 1 inch
• Green cardamom - 4
• Onions (sliced) - 3
• Tomatoes (sliced) - 5
• Garlic cloves - 6
• Ginger (chopped) - 1 inch
• Cashewnuts - 10 to 12
• Salt - 1 tsp
• Water - 1 cup

Instructions:

For the makhni paste :

1. In a pan, add butter. Now add whole spices bay leaf, cinnamon and cardamom and sauté for a minute.
2. Add onions, Tomatoes, garlic, ginger and Cashewnuts. Sauté for 2 minutes. 
3. Add salt. Mix well. 
4. Add water, give a stir, cover and cook for 15 minutes. 
5. After 15 mins, switch off the flame and allow it to cool completely. 
6. Once cooled, transfer to a blender and grind to very smooth paste without adding water. 
7. Makhni paste is ready. 

Cooking the gravy :

1. In the same pan, add butter. Once melted, add Saunf and fry for a minute.
2. Lower the flame, add red chilli powder and fry for 2 minutes. Don't burn. 
3. (you can also switch off the flame and do this process. After adding makhni paste, u can switch on again.) 
4. Now add the paste and fry until the moisture evaporates and the paste leaves the pan. Keep stirring continuously (it takes about 7-10 mins) 
5. Add turmeric powder, garam masala and fry until well combined. 
6. Add sugar and mix once. 
7. Now add milk. Mix well. Add water and give it a mix. 
8. Check for salt. Add if needed. Mix. Cover and simmer for 10 mins (flame low) 
9. Once done, add the paneer cubes and gently mix. 
10. Cover again and cook for 5 minutes. 
11. Open and gently mix. Add Kasoori methi (crushing between your palms). Mix well and switch off the flame. 
12. Garnish with fresh cream and butter. 
13. Relish with Tandoori roti, naan or chapatis. 

Notes:

You can add whole kashmiri chillies while making the makhni paste. Cook it with Onions and tomatoes. (I didn't had it. So used powder) If your paste is not smooth, then strain it. You can also fry paneer in butter before adding to the gravy.

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